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Vegetarian Chickpea Bread

Vegetarian Chickpea Bread
  • Preparation

    Preparation : 30min

  • Total cooking time

    Total cooking time : 120min

  • Servings

    Servings : 5

Ingredients

VEGETARIAN CHICKPEA BREAD

  • 2 cups (500 ml) chickpeas, drained and rinsed
  • 1 cup (250 ml) diced tomatoes
  • 3 egg yolks
  • 1 medium onion, finely chopped
  • 1 cup (250 ml) quick-cooking oats
  • 1 cup (250 ml) brown Basmati rice, cooked
  • 1/2 cup (125 ml) fresh coriander, finely chopped
  • 1 tsp. (5 ml) ground cumin
  • 1 tsp. (5 ml) garam masala
  • 1 tsp. (5 ml) curry powder
  • 1 tsp. (5 ml) pepper
  • 1 1/2 tsp. (7.5 ml) salt

TOMATO SAUCE

  • 1 tbsp. (15 ml) olive oil
  • 1 28 oz. (796 ml) can diced tomatoes
  • 1/2 onion, chopped
  • 1 large garlic clove, minced
  • 1/2 cup (125 ml) chopped flat-leaf parsley
  • Salt and pepper to taste

Preparation

VEGETARIAN CHICKPEA BREAD

  1. Preheat oven to 350°F (180°C).
  2. Oil a 9 x 5 in. (23 x 13 cm) loaf pan. Set aside.
  3. In a food processor, whirl chickpeas with about 3/4 of the tomatoes and the egg yolks until smooth.
  4. Transfer mixture to a bowl Add remaining ingredients and tomatoes, and mix well.
  5. Transfer mixture to loaf pan.
  6. Bake for 1 hour at 350°F (180°C).
  7. Lower oven temperature to 300°F (150°C) and continue baking for another 30 min.
  8. Serve hot, with tomato sauce and a green vegetable salad.

TOMATO SAUCE (TO SERVE WITH VEGETARIAN CHICKPEA BREAD)

  1. Heat olive oil in a large saucepan over medium heat.
  2. Add onion and garlic, and cook for about 5 min., stirring often.
  3. Add tomatoes, salt and pepper, and simmer over low heat for about 25 min.
  4. Add parsley and continue cooking for another 5 min.
Photos : Tango [Vitalité Québec] MARCH 2015
Recipe: Josée Fiset
 
 

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